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Quick Links. Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Taste it as you go and if you need to add more tomatoes or cucumbers, do. Next time I make it I will measure quantities and revise the recipe. That should help everyone. This recipe may have just changed my mind. I just finished making the soup and it is amazing.
I tossed the shrimp in some lime zest so that will have to do for this go round but it tastes wonderful already. I used my stick immersion blender too instead of dragging out the food processor and it blended up great.
Less dishes to wash is always a plus. This is right up my alley! Thanks to Anne Krumm, I found you! I love to hear what people do and if recipes are a success. You will love the Tajin when it comes. Thanks so much for commenting! The immersion blender is an excellent idea. I often forget about them and will update the directions.
Mmm, that looks delicious! I am right in the middle of making gazpacho as I write this! Could eat gazpacho every day! I was caught by your delicious photo on tastespotting and recognized the little skewers I helped you at SLT in Newport …what a fabulous post and beautiful site.
Interesting post and recipe. A nice little add for a really lush gazpacho is to really puree the soup then at end pour in couple Tbsp of good fruity EVO and blend a little longer. Makes for a silky luxurious soup. I also think in Spain they use almonds sometimes as alternate to bread to add some underlying body. I think I will be using your recipe with maybe a tweak or two. Hi Paul. Sounds like a fun party. Rose is so refreshing in the hot summer.
I use EVOO at the start of the recipe and it does give it a nice richness, but do what works for you. Yes, in Spain they sometimes use almonds. They also do white gazpachos. All good! One of these days I will get to Spain and really taste the real thing. Happy cooking! I realize my version would be slightly different than yours, but was wondering nevertheless. Wow, Nancy, amazing! Thanks for telling me! Nice changes to fit your personal needs.
On the nutrition info, you can run a report yourself with one of the online nutrition calculators to give you an idea. Hope that helps. Just wondering if anyone knows if gazpacho still safe to eat after I accidentally left out over night in jar.. Oh Patti, I hate it when I do things like that. The consistency should be that of very thick cream or very thin mayonnaise. Chill the soup for at least 2 hours so the flavors develop.
Polon prefers to chug hers from the container. Here in Spain, gazpacho can be a drink, an appetizer, a tapa, a dip, a sauce or seasoning, a starter, a main dish, even a dessert. It is eaten at any time of the day and at any time during a meal.
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